Thank you James!
About 250*, water in pan. Only my 2nd smoke on the wsm, and temp never want past about 260*, with low of about 230*ish. Cooked in a partially sunny area, slight breeze at times.
Passed the time by helping the in-laws put together a 10'x12' hard top gazebo.
Whole family thought they turned out great! Only way I think the pork loin may have been slightly better is if we had cooked "Porky", a pig I got at a game ranch, which would have been fresher meat without any "store additives". Didn't think we had enough though for the 6 of us (turns out we probably did! Oh well!) with what is left. Next time I may have to get 2 pigs so I have plenty of brats, bacon, AND some pork butts!